Parmesan Garlic Pull-Apart Chebe Rolls

Parmesan Garlic Pull-Apart Chebe Rolls

We saw this recipe posted on Instagram by @kdijon and knew we just had to get it up on our board. These Parmesan Garlic Pull-Apart Rolls are the bomb!

The creative chef behind the camera graciously sent us her recipe along with these great photos. This recipe is easy, but it does not follow the instructions on the back of the box. With these pull-aparts, the eggs are separated and the liquids are whipped up before adding the Chebe Mix, which gives the baked rolls a special texture that we are sure you will love.

So, for a delicious addition to the table try these chewy, cheesy delights. And, because it’s Chebe there is no gluten! In fact there is no grain of any kind in Chebe!

Chebe dough balls in the muffin tin and ready to be dusted with Parmesean and garlic powder.
photo by Kameron Dijon
Hot out of the oven!
photo by Kameron Dijon
Ready to serve! (That’s cream cheese in the middle.)
photo by Kameron Dijon
Parmesan Garlic Pull-Apart Chebe Rolls
Prep Time
30 mins
Cook Time
20 mins
 
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Brazilian
Keyword: dinner roll, rolls, brazilian cheese bread, cheese bread, gluten free, grain free
Servings: 6
Ingredients
  • 2 eggs, whites and yolks separated
  • 2 Tbsp oil or softened butter*
  • 1 cup sharp cheddar cheese, shredded
  • 4 Tbsp water
  • 1 package (7.5 oz) Chebe Original Cheese Bread Mix
  • grated Parmesean cheese and garlic powder
Instructions
  1. Preheat oven to 400F (380F with convection oven)

  2. In a bowl and with an electric mixer, beat egg whites until just past frothy. Beat in egg yolks.

  3. Add the oil/butter and the cheddar cheese. Beat until it is thick/fluffy/chunky.

  4. Add the water and then, using a fork or mixing spoon, blend in the Chebe mix.

  5. Continue mixing. You will use your hands to thoroughly blend the dough until it is smooth. When the dough is well blended, form it into a smooth ball.

  6. Lightly grease a 6-cup muffin tin (may use a 12-cup tin).

  7. Separate the dough into 24 equal-sized dough balls (36 balls if using a 12-cup tin).

  8. Add 4 balls to each cup (3 balls if using a 12-cup tin).

  9. Sprinkle each with Parmesan cheese and a pinch of garlic powder.

  10. Bake for about 20 to 22 minutes.

Recipe Notes

*Option: replace 2 Tbsp oil with 1 Tbs butter flavor Crisco and 1 Tbsp softened butter.

 

This recipe also works great with Chebe Pizza Crust Mix, Chebe Garlic Onion Breadstick Mix, Chebe All Purpose Mix, and Chebe Focaccia Mix. Click here for a look.

 

Recipe by Kameron Dijon.

Click here to review our line of gluten and grain-free baking mixes.

Click here for a look at how to prepare traditional Brazilian cheese bread.

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